Strawberry Honeybun Cake Recipe

If you’re a fan of fruity, moist cakes with a perfect blend of sweetness, then Strawberry Honeybun Cake is the recipe you’ve been waiting for! This cake is not only easy to make, but it also brings together the delightful flavors of strawberry and a buttery, soft texture that will melt in your mouth. It’s the ideal dessert for any occasion, whether you’re hosting a family dinner, celebrating a birthday, or just craving something sweet. With its simple ingredients and delicious results, this strawberry honeybun cake is quickly becoming a favorite in kitchens everywhere!

Why You’ll Love This Recipe

If you’re wondering why Strawberry Honeybun Cake is making waves, here are some great reasons why you should try it:

1. Easy to Make: This cake uses a simple store-bought strawberry cake mix, making the prep time quick and hassle-free.
2. Fruity and Flavorful: The strawberry flavor shines through in both the cake and the creamy icing, creating a luscious dessert everyone will love.
3. Perfect for Any Occasion: Whether it’s a family gathering, a special celebration, or a casual treat, this cake fits all settings!
4. Minimal Ingredients: With just a handful of ingredients, this recipe is budget-friendly and doesn’t require any fancy or hard-to-find items.

Ingredients Needed

Here’s what you’ll need to create this delightful Strawberry Honeybun Cake:

For the Cake:

• 1 box of strawberry cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

For the Strawberry Cream Icing:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry jam or pureed fresh strawberries (optional, for extra flavor)

Ingredient Substitutes:

• Dairy-Free: You can substitute sour cream and whole milk with almond milk or any other dairy-free milk and a dairy-free sour cream alternative.
• Gluten-Free: Use a gluten-free strawberry cake mix for a gluten-free version of this cake.
• Low-Sugar: Swap the powdered sugar in the icing with a low-sugar alternative to make it a bit healthier.

Step-by-Step Instructions

Now, let’s dive into the easy steps for making your Strawberry Honeybun Cake.

1. Preheat the Oven

Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

2. Mix the Wet Ingredients

In a large bowl, whisk together 1/2 cup of vegetable oil, 3 eggs, 1 cup of sour cream, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract until fully combined.

3. Add the Cake Mix

Gradually stir in the box of strawberry cake mix. Mix until just combined, being careful not to overmix the batter.

4. Bake the Cake

Pour the cake batter into the greased baking dish, spreading it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Prepare Icing

Once the cake is out of the oven, let it cool for about 10-15 minutes. While the cake cools, prepare the strawberry cream icing.

6. Make the Icing

In a bowl, beat together 1/2 cup of softened unsalted butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. If you want a stronger strawberry flavor, mix in 2 tablespoons of strawberry jam or pureed strawberries.

7. Ice the Cake

Once the cake has cooled, spread the strawberry cream icing evenly over the top. You can also drizzle extra strawberry jam for a touch of added flavor and color.

8. Serve & Enjoy

Slice the cake into squares and serve! Enjoy the sweet, moist, and irresistible combination of strawberry and creamy icing.

Recipe Tips & Variations

• Add Crunch: For a fun twist, try adding chopped nuts (like pecans or walnuts) to the batter before baking.
• Extra Sweetness: If you like your cakes a bit sweeter, drizzle a little bit of extra strawberry jam on top of the icing for added sweetness and visual appeal.
• Spicy Touch: For a little extra zing, add a pinch of cinnamon or nutmeg to the cake batter.

How to Store & Reheat

• Storing: This cake can be stored at room temperature in an airtight container for up to 3 days. If you want to store it longer, refrigerate the cake for up to 5 days.
• Reheating: If you prefer your cake warm, simply heat a slice in the microwave for about 20-30 seconds.

Frequently Asked Questions (FAQ)

Q: Can I make this cake in advance? A: Absolutely! You can make the cake a day ahead and store it in the fridge. The flavors will even enhance as it sits!

Q: Can I freeze the cake? A: Yes, you can freeze this cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Q: Can I use fresh strawberries instead of strawberry jam for the icing? A: Yes! Fresh pureed strawberries will add a fresher flavor to the icing. Just be sure to reduce the amount of liquid in the icing so it doesn’t become too runny.

Conclusion

Strawberry Honeybun Cake is the perfect balance of flavor and ease. With its simple ingredients, easy prep, and irresistible taste, it’s a must-try dessert that everyone will love. Whether you’re hosting a party or enjoying a quiet day at home, this cake is bound to be a hit. Give it a try today and be sure to share your results with friends and family! For more mouthwatering recipes, be sure to follow along. Happy baking!

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